Harissa Sweet Potato and Chickpea Pie

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion and cook until softened, 6-8 mins.

Add the garlic and harissa paste and fry for 1 min more.

Add the water for the sauce (see pantry for amount) and veg stock paste to the onion pan and bring to a simmer. Cook until reduced slightly, 5-6 mins.

Meanwhile, crumble the Greek style salad cheese into chunks.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 2-3 mins.

Stir in the chickpeas, Greek style salad cheese and cooked sweet potato.

Taste and add more salt and pepper if needed, then transfer your filling to an appropriately sized ovenproof dish.

Cover the pie filling with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins.